Artisan Charcuterie 'made slowly' in West Dorset by award winning epicureans



Charcuterie Recipes — Nduja

Dorset Nduja Sprouts

Posted by David Richards on

A winner on the side of your Xmas dinner!

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Rampisham Rarebit

Posted by David Richards on

Dorset Nduja is a very soft, spreadable salami with its origins in southern Italy.  It is made with LOTS of chilli to give it a flavourful but hot character. In Calabria this is made using the red Calabrian chilli, but we have made ours using Kashmiri chilli and cayenne pepper and a hint of fennel. The Kashmiri chilli gives it a dark colour and a good depth of flavour and heat. In recipes that call for Sobrasada this is a good alternative ingredient as it is somewhat similar with its origins in Spain and not Italy like the Nduja

Nduja is perfect for adding heat and flavour to casseroles, pasta dishes, pizza's or just eaten on toast (for the very brave). Try our Rampisham Rarebit.

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Dorset Hot Nduja Recipe

Posted by Karen Richards on

Nduja Recipe - English Charcuterie Recipe

Just one of our winter warmer recipes – the ultimate comfort food for a cold day. Our English charcuterie can work well in a variety of hot and cold dishes whether it be for a picnic, a comforting supper, or a Boxing Day buffet.

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